Fig, Prosciutto and Pear Bison Meatza

November 8, 2012

This may be the best pizza I’ve ever had. Not because it’s a primalized version of a food I used to eat. A meat crust will never be doughy. But rather than masking the meat crust, the toppings actually complement it. The flavors go so incredibly well together, you’ll forget any other type of pizza even exists. I’m not exaggerating – consider the toppings: figs, prosciutto, pears, caramelized onions and basil, all on top of bison. Need I say more?

The meatza crust is different than the one I typically use. Not only is it bison, which makes the meatza even more flavorful, it’s more of a thin crust. So regardless of what ground meat you choose, it feels more like pizza than a meatloaf. Nothing wrong with the other base, but that’s more of a meat lover’s extreme, whereas this is now my go to meatza crust.